Recently a friend asked me about baking with coconut flour. She is interested in a healthful flatbread with as high of a coconut, and as low of other, flour content as possible and thus far her efforts have leaned toward pleasant flavor but poor texture. My own expertise is pastry more than bread baking and after attempting a bit of research online and in my own library I feel no closer to offering her any helpful advice beyond encouraging her to continue to experiment within basic techniques. Has anyone worked with coconut flour, particularly in savory applications? It is a pretty pricey ingredient to waste and she'd love to avoid as many pitfalls as possible. Thanks!